Celery Root Puree with Caramelized Apples

Cook, Fall, In Season, Meat-Free Mains, Recipes, Soups, Weeknight Dinner

Celery root, or celeriac, is exactly what it sounds like: the root of a variety of celery plant. Its subtle flavor stands out best in simple preparations like this one. This soup will freeze well, too — just add the caramelized apples when you’re ready to serve.


Celery Root Puree with Caramelized Apples


2 Tbs. unsalted butter

1 leek, white and pale green parts, chopped

2 celery roots (2 lb./1 kg. total), peeled and chopped

3 1/2 cups (28 fl. oz./875 ml.) vegetable broth


For the caramelized apples:

1 Tbs. unsalted butter

1 small Granny Smith apple, peeled, cored and cut into tiny cubes

1/4 tsp. brown sugar


2 Tbs. half-and-half

Salt and ground white pepper


In a large, heavy pot, warm the butter over medium-high heat. Add the leek and saute until soft, about 4 minutes. Add the celery roots, stir to coat, and saute for 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer until the celery root is very tender, 25-30 minutes. Remove from the heat and let cool slightly.


While the soup is cooling, make the caramelized apples. In a fry pan, melt the 1 tablespoon butter over medium-high heat until it foams. Add the apple and saute for 4 minutes. Sprinkle with the brown sugar, stir to combine, and cook until the apples begin to caramelize, about 3 minutes. Remove from the heat and set aside.


Working in batches, puree the soup in a blender. Return to the pot over medium heat, add the half-and-half, and return just to a gentle boil. Turn off the heat and season with salt and pepper. Serve, garnished with the caramelized apples. Serves 4.

2 comments about “Celery Root Puree with Caramelized Apples

  1. waterinacorns@gmail.com

    This looks delicious. For a dairy free version, would Earth Balance be able to replace butter and coconut milk replace the half and half, or possibly the cream from coconut milk?
    Thank you for your help.


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